This space is dedicated to those who would like to glimpse the flavors of NorthEast Pennsylvania's fusion of flavors with recipes, links and sharing of foodie info.

Sunday, September 11, 2011

The Peach Harvest is in full swing in my area, and I adore fresh peaches. So today while home I made one of my favorite peach crisps. I make this a little healthier by using Splenda's brown sugar instead of the regular brown sugar. Still tastes great!

How To Make Peach Crisp

In a large bowl, toss peeled and pitted ripe peach slices with 1/2 cup brown sugar, 1/4 flour and lemon juice and arrange in prepared baking dish. Set aside.

Combine 1 cup flour, 3/4 cup brown sugar, oatmeal and cinnamon in the bowl of a food processor, and pulse until blended.

With the food processor running, add cold butter a few pieces at a time. Pulse until the butter is incorporated and looks like coarse meal.

Spread topping ingredients evenly over the peaches and bake at 350 degrees for 30-40 minutes or until peaches are bubbling through and the topping is starting to brown. Remove from oven and cool for 15 minutes or more before serving.

This Peach Crisp Recipe can be jazzed up by adding blackberries, raspberries or cherries for color, sliced almonds and almond extract for taste or pure maple syrup for sweetness. ( For a really yummy twist, add blueberries. ) Experiment with different fruits and spices. Substitute apples for the peaches and voilà! Apple Crisp!

Sweetened Whipped Cream

2 cups heavy cream

1/2 cup confectioners' sugar

1 teaspoon pure vanilla extract

Directions:

In large mixing bowl, whip heavy whipping cream until almost stiff.

Add confectioners' sugar and vanilla and whip until stiff. Do not over whip cream.

Saturday, September 10, 2011

9/11--10 Years

We all remember what tomorrow is. My thoughts and prayers to all thefamily and friends affected. In my memories are the victims, the planecrews and passengers and all the victims and rescuers and thoseaffected. If you are like me, you can remember exactly where you werewhen it all started going down. Here is an excellent piece from a food end about that day.

WELCOME!

I love to cook. While only an amateur on the fine dining front, I certainly appreciate excellent food of all kinds. Living in this region, I am fortunate enough to have grown and been exposed to a variety of ethnic flavors from Polish, German, Jewish, Irish and Italian influences. The area is rural with a population rich in these backgrounds, having come here for farming and mining as it is also by the Coal Region. Bordering the farming valleys and the Coal Region is PA Dutch Country. (This food and background is not Dutch, but German.) This makes for an interesting fusion, rustic and layered with flavors. Due to the prolific fresh produce, products, and many fresh proteins, flavors pop due to their kaleidoscope of flavor with the changing seasons. Rural and ethnic festivals that really celebrate food are also a major part of my life here. I plan to share from these and family recipes as well, also sharing my favorite places along the way. My friends often tease that they like to travel with me because they know they will eat and drink well!